Parsley-Walnut Pesto

Charles Schiller

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Easy-to-find parsley, lemon, walnuts, and olive oil make up our pesto. Try it spread on crusty bread -- the bright lemon flavor and fresh herbs provide relish. Freeze in small portions and use it to add distinction to meals: Stir it into rice for a sophisticated side dish or place a dollop atop a fish fillet for an elegant finish.

Level:
Easy

Yield:
2 cups

Serves:
8

Ingredients

2 c. flat-leaf parsley leaves

¾ c. toasted chopped walnuts

½ c. Grated Parmesan cheese

2 clove garlic

½ tsp. salt

1 c. extra-virgin olive oil

2 tbsp. fresh lemon juice

2 tsp. lemon zest

Directions

Make the pesto: Place parsley, walnuts, cheese, garlic, and salt in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Combine oil, lemon juice, and zest in a small bowl. Add the oil mixture to parsley mixture in a slow stream, pulsing to combine. Serve immediately or freeze (see Step 2).

Freeze the pesto: Divide pesto into preferred serving sizes and place in small resealable plastic bags or small plastic containers with airtight lids. Force excess air out of the container and freeze for up to 3 months.